Phoebe Tonkin Quotes

I always loved cake. I loved the chemistry of it.

No matter how bad your day is, when you start talking about cookies or cakes or pies, or you bring someone cookies, there's just not bad news. The worst news is, 'Hey, there's sugar in that.'

I love oatmeal raisin cookies.

I bake a chocolate cake from scratch every week.

My problem is desserts. I am obsessed with desserts.

I always have to have a six pack or twelve pack of Entenmann's doughnuts in my house, no other brand.

I love making cakes, and I'm good at it.

It's always nice to have more than just two hands if you're making cakes.

You want to have a good cake? Get two engineers to build it.

I love to bake. Cakes are my specialty - they have to be moist and sugary.

Making cake is one of the easiest things in the world.

There's an oatmeal cookie in there. I see no reason for the existence of oatmeal, particularly in cookies.

I'm all over the place with muffins. Carrots are great. Banana, chocolate chip, they rock, too.

Smell is so powerful, you know. My grannies would both bake things like shortbreads and cookies. I think whenever I smell those kinds of things it really takes me back to my childhood.

I have an obsession with Milk Duds. Eating them tastes like heaven.

I'm a sweet eater. I love lemon pie and sweet potato pie.

I'm addicted to chocolate chip cookies. I mean that seriously. If there are chocolate chip cookies, I will devour them.

I love chocolate chip cookies - really anything with chocolate will do!

I like Sultana cookies - they are so, so, so good. I think the best in the world.

I think that cakes should have touches of candy bar in order for it really to hit all those childhood notes on the keyboard.

I wouldn't say I am the type of girl who craves Doritos, but I definitely love a good cupcake sometimes. Or a croissant in the morning.

My mother made wonderful cheesecake. She loved cheesecake. She ate it every day of her life.

I love cake or any sweets.

I get weak-kneed when I see chocolates and dessert.

For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.